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Sourdough Pumpkin Cream Cheese Bread

Sourdough Pumpkin Cream Cheese Bread

Pumpkin is one of the best fall flavors (and my personal favorite). And while you've probably had your fair share of pumpkin bread, this Sourdough Pumpkin Cream Cheese Bread might just ruin all of the others for you. This loaf is soft, warmly spiced, and has a thick creamy ribbon of cheesecake that bakes right through the center. Every bite is rich, cozy, and exactly what fall should taste like.
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Prep Time 25 minutes
Cook Time 1 hour
Servings 10

Equipment

  • Hand mixer or sturdy whisk
  • 2 Mixing bowls
  • Whisk
  • Spatula
  • 9x5-inch loaf pan
  • Parchment paper
  • Kitchen scale (optional)
  • Wire cooling rack

Ingredients
  

Sourdough Pumpkin Cream Cheese Bread

Wet Ingredients:

  • 1 large egg
  • 1 egg yolk
  • 2 tbsp (30g) plain Greek yogurt
  • ⅓ cup (80g) sourdough discard
  • 1 tsp vanilla extract
  • ¾ cup (180g) pumpkin purée
  • ¼ cup (60g) avocado oil or neutral oil
  • ½ cup (95g) white sugar
  • ¼ cup (50g) light brown sugar, packed

Dry Ingredients:

  • 1½ cups (185g) all-purpose flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cardamom
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt

Cream Cheese Filling:

  • 6 oz (170g) cream cheese, softened
  • 1 large egg
  • 3 tbsp (24g) powdered sugar
  • 1 tbsp (8g) all-purpose flour
  • 1/4 teaspoon salt

Instructions
 

Mix the Batter:

  • In a large mixing bowl, whisk together the egg, egg yolk, Greek yogurt, sourdough discard, white sugar, brown sugar, vanilla, pumpkin purée, and oil until smooth.
    1 large egg, 1 egg yolk, 2 tbsp (30g) plain Greek yogurt, ⅓ cup (80g) sourdough discard, 1 tsp vanilla extract, ¾ cup (180g) pumpkin purée, ¼ cup (60g) avocado oil or neutral oil, ½ cup (95g) white sugar, ¼ cup (50g) light brown sugar, packed
  • In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cardamom, baking soda, baking powder, and salt.
    1½ cups (185g) all-purpose flour, 2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ⅛ tsp ground cardamom, 1 tsp baking soda, 1 tsp baking powder, ½ tsp fine sea salt
  • Add dry ingredients to wet. Beat wet ingredients with a whisk or a hand mixer until everything is well combined. Do not overmix.
  • Overnight Fermentation: Cover tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits.

Make Cheesecake Filling:

  • If you fermented batter overnight, remove from the refrigerator and allow to come to room temperature for an hour to soften the batter.
  • Allow cream cheese to come to room temperature. In a bowl, add cream cheese, powdered sugar, flour, and salt. Mix on low with hand beaters until smooth.
    6 oz (170g) cream cheese, softened, 3 tbsp (24g) powdered sugar, 1 tbsp (8g) all-purpose flour, 1/4 teaspoon salt
  • Add egg to mixture and beat on low until just combined. Set aside.
    1 large egg

Assemble and Bake:

  • Preheat oven to 350°F (175°C). Grease and line a 9x5” loaf pan with parchment.
  • If batter was fermented overnight, gently mix with a spatula to combine ingredients.
  • Pour half the batter into the pan, and spread to the edges. Pour the cheesecake filling over the top. Use a spatula to spread the cheesecake filling to the edge.
  • Use a spatula to drop spoonful's of remaining pumpkin bread batter all over the top of the cheesecake filling, then spread top layer of batter to the edge gently. It's best to work with small amounts of batter and try to drop it evenly over the top, to cover the cream cheese rather than spreading batter. If some of the cheesecake filling pokes through, that's okay! This step will create your cream cheese swirl.
  • Use your spatula or a butter knife to draw a line down the center of the batter, this will help guide your bread to split evenly down the center when it rises.
  • Transfer pan to preheated oven, and bake for 60 minutes, tenting with foil if browning too quickly. A toothpick inserted into the bread portion should come out clean with a few moist crumbs. Internal temperature of bread portion of the loaf should read 200-205 F.
  • Cool in the pan for 15 minutes, then transfer to a wire rack and refrigerate for 1 hour to help the cheesecake filling to set up.
  • Slice and serve! Enjoy!
Course Quick Breads
Cuisine Sourdough Discard Recipes